Go Back

Pici all'aglione

Homemade Spaghetti wtih Garlic Sauce
Cook Time45 mins
Course: Primo
Cuisine: Tuscan
Keyword: pasta


  • 500g 1 lb 500g (1 lb) pici or other long pasta
  • 4-6 cloves 4-6 cloves garlic, or 2-3 cloves elephant garlic slightly crushed
  • 1 large can large can (800g/28 oz) tomatoes crushed by hand
  • Salt and pepper
  • olive oil
  • red pepper flakes optional


  • Crush the garlic cloves lightly with the back of a large knife, then peel them.
  • In a large sauté pan or braiser, sauté the garlic over the gentlest flame you can manage in a abundant olive oil until the cloves are soft. Take care to avoid browning them as much as possible. Once softened, smush the cloves into the oil.
  • Add the tomatoes to the pan, crushing them with your hands as you go, along with a good pinch of salt, a good grinding of pepper, and, if using, a small pinch of red pepper flakes.
  • Let the tomatoes simmer for a good 15 minutes or so, until well reduced to a saucy consistency. Stir every once in a while, smushing any lumps of tomato or remaining large pieces of garlic.
  • Cook your pasta until al dente and mix with the aglione sauce.
  • Serve immediately.